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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What is margarine made from?
(a) Milk.
(b) Olive oil.
(c) Animal fat.
(d) Vegetable oil.

2. Why are tomatoes generally considered a fruit?
(a) They have high salt content.
(b) They have are savoury product.
(c) They have the coloring of a vegetable.
(d) They have low sugar content.

3. What method do people use to harden the liquid oil in margarine?
(a) Oxygenation.
(b) Oxidisation.
(c) Hydrogenation.
(d) Hygenetics.

4. Which of the following is a raw fish dish?
(a) Sashimi.
(b) Shooda.
(c) Scupa.
(d) Slamini.

5. What kind of cooking does oven roasting ensure?
(a) Even cooking.
(b) Anti bacteria cooking.
(c) Half cooking.
(d) Tender cooking.

6. What does one have to damage in cream to make butter?
(a) Git globule membranes.
(b) Fat globule membranes.
(c) Hop globule membranes.
(d) Protein globule membranes.

7. What are custards made from?
(a) Milk and eggs.
(b) Vegetable oil and whipped cream.
(c) Lard and cream.
(d) Buttermik and margarine.

8. What is the disadvantage of cooking vegetables?
(a) It discolors them.
(b) It reduces their nutrient value.
(c) They don't taste so nice.
(d) It makes them harder to preserve.

9. What does heat treatment kill in the milk?
(a) Geriatric and Seething microbes.
(b) Polar and Garang microbes.
(c) Genetic and bulbous microbes.
(d) Pathogenic and spoilage microbes.

10. What family is spinach a member of?
(a) The startch family.
(b) The beet family.
(c) The root family.
(d) The leaf family.

11. What two vitamins does milk contain?
(a) A and D.
(b) C and D.
(c) E and C.
(d) A and C.

12. What kind of bacteria is used in cheeses such as Limburger?
(a) Propionibacteria.
(b) Clear bacteria.
(c) Lactic acid bacteria.
(d) Smear bacteria.

13. What is the best way to cook thin fish?
(a) Roasting.
(b) Grilling.
(c) Baking.
(d) Frying.

14. What kind of container does canned meat have to be canned in?
(a) A dry container.
(b) A ventilated container.
(c) A perspiring container.
(d) An airtight container.

15. Which of the following depends on the flavor of the cheese?
(a) The climate of the country.
(b) The breeding of the animal.
(c) The milk's exposure to light.
(d) The age of the animal.

Short Answer Questions

1. What sense does vitamin A help with?

2. What part of the lobster is most prized?

3. Which of the following is classed as a custard?

4. What is the most frequently used of the unfermented dairy products?

5. How can one cook vegetables to avoid flavor loss?

(see the answer keys)

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